Serves 6
For the Caramel:
175g Caster Sugar
180ml Water
For the Custard:
500ml Full Cream Milk
1 Cinnamon Stick
1/2 Vanilla Pod
1 Green Cardamon Pod, Cracked open
100g Caster Sugar
For the Custard, put the milk, cinnamon stick, vanilla, cardamon & sugar into a pan and bring to the boil. Remove from the heat and leave for 1 hour for the flavours to infuse the milk.
Preheat the oven to 160C. Put ramekins in the oven to warm to prevent caramel from cracking when you pour in.
For the caramel put the sugar and water into a heavy based pan and leave over a very low heat, stirring now and then, until the sugar has dissolved. Then bring the syrup to the boil and leave to boil rapidly, without stirring, until it turn amber in colour. Remove from the heat and quickly pour a little into the base of each ramekin.
Set aside to cool.
Put the whole eggs and egg yolks into a bowl and whisk to combine. Whisk in the milk mixture, then strain into the ramekins. Pour enough hot water to come up the sides of the dish and bake in the oven for 45mins until just set but still wobly in the centre. It will continue to firm up after it comes out of the oven.
Remove the ramekins for the tray of water and leave to cool, then refrigerate overnight.
To serve, carefully run a round bladed knife around the edge of the dish, shake gently to make sure it is freed all round the edge, and quickly invert onto a flat oval serving dish.
